You can see the chili black bean sauce in the upper left. Please excuse the lack of a Delft chafing tureen.
1/2 c. ground pork (or chicken or beef)
2 packs soft tofu, drained and cut into 3/4" cubes
1 Tbsp. oil
1 Tbsp. red pepper flakes
2 Tbsp. Chili Black Bean Sauce
4 cloves garlic, minced
1 c. hot water
1 Tbsp. rice wine or sherry
4 green onions, finely sliced into rounds
1/4 c. corn or tapioca starch + 1/4 c. cold water
1 Tbsp. ground Szechuan pepper
In a large saucepan or wok, heat up the oil until it begins to shimmer. Add the pork and cook, breaking up chunks into small bits, until there is no pink left. Add the red pepper flakes and Chili Black Bean Sauce and stir for one minute. Add the cooking wine and put the lid on and cook for one minute.
Add the garlic, tofu, and one cup water. Stir gently to combine, cover, and simmer for 5 minutes. Remove the lid and add the green onions and starch + water mixture. Simmer and stir gently for one more minute until it thickens. Remove from heat and sprinkle with Szechuan pepper. Serve with white rice and perhaps a side of steamed veggies.